Caramel Pudding

Ingredients

• Two ounces of Loaf Sugar
• Half a gill of Cold Water
• Four Yolks of Eggs
• two Whites of Eggs
• One tablespoonful of Castor Sugar
• Half a pint of Milk

Method

1. 1

   Put two ounces of loaf sugar and a half gill of cold water into a stewpan, and boil quickly until light coffee colour, stir well and pour it quickly into a thoroughly dry, plain souffle or timbale mould, and let it coat the mould all over.

2. 2

   Make a custard of the four yolks, two whites of egg, the castor sugar and the milk: break the eggs into a basin, add the sugar, boil the milk, and when a little cool pour it onto the eggs and sugar, then strain it into the mould you have lined with caramel; steam it very slowly for half an hour.

3. 3

   Turn it out onto a dish, and some of the caramel will run off and form a sauce.

4. 4

   Can be served hot or cold.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 65. The excerpt below is the record exactly as published.

four yolks of eggs one at a time, and the whites of two eggs whisked to a stiff froth. Butter a pint mould and pour in this mixture, cover it over with buttered paper, and steam or bake one hour and a quarter. Turn it out on to a hot dish, and serve with sauce made with two ounces of loaf sugar, a gill and a half of water, and a quarter of a pound of cherries. Baked Lemon Pudding. Ingredients, Three ounces of Castor Sugar, Three Eggs. Two Lemons. One gill of Cream or Milk. Two ounces of Cake-crumbs. Pufif-pastry. Grate the lemon-rinds and squeeze the juice; mix these with the castor sugar, yolks of eggs, cream, and cake-crumbs. Stir all well together in a basin; whip two whites stiff, and mix them lightly to the other ingredients. Line and deco- rate the edges of a pie-dish with puff-pastry ; turn in the pudding, and bake for about twenty-five minutes in a moderate oven HOT PtJDDiKaS AND SOUFFLES. 207 Cabinet Pudding. Ingredients, Twelve preserved Cherries. Three pieces of Angelica, Four Sponge Cakes. Six Katafias. One pint of Milk. One ounce of Castor Sugar, Four Hggs. Fifteen drops of Essence of Vanilla. Butter a pint-and-half mould, ornament the bottom with the cherries and angelica, break the sponge cakes and put into the mould, also the ratafias. Put four yolks and two whites of eggs into a basin with the sugar ; whip them lightly together, stirring in the milk by degrees, and the vanilla ; pour this mixture over the cakes in the mould. Cover the mould with a piece of buttered paper, and steam for about three-quarters of an hour. Turn the pudding out carefully, and serve. Caramel Pudding* Ingredients, For the Caramel Two ounces of Loaf Sugar. Half a gill of Cold Water. For the Pudding : — Four Yolks and two Whites of EggSi One tablespoonful of Castor Sugar. Half a pint of Milk

Cook this with the app: pantry check, scaling, and the assistant.